GOOD GRUB

SHOREDITCH BRINGS CEREAL BACK

EASTER GRUB Your Easter meal is sorted

The best street food for a hangover

GRAB IT, IT’S FREE

COOK LIKE A MAN

THE ART OF PAIRING BEER AND FOOD

ISSUE NO. 1

5. FOOD FEVEROur picks of the month6. FOOD HACKSClever and creative tips to make life in the kitchen easier7. THE ART OF PAIRING BEER AND FOODFind the perfect match9. THE EDIT: EASTER GRUBThis month we prepare you for all things Easter12. BRINGING CEREAL BACKCelebrating cereal in Brick Lane

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CONTENTS

18.HANGOVER GRUBThe best hangover food from Maltby Street Market20. THE LAST SUPPERFinal meal requests from death row inmates. What would you choose?23. THREE WAYS WITH CAULIFLOWER The ‘boring white vegetable’ gets upgraded like never before25. USE IT UPUseful ideas for ingredients left over from this issue’s recipes26. MY STRANGE RECIPEThis month: Beeramisu

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MARCH 2015

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EDITOR’S LETTER

EDITOR’S PICK:

KITCHEN TOOLThis no-fuss meat tenderiser means no more marinating for days, and none of the effort and noise of having to beat your meat. Just a few seconds with this tool and your steak is guaranteed to be tender and natural looking as a result of the many spikes on this gadget. The spikes are driven through the steak a few times before grilling or frying, effectively softening the meat. It’s not just for beef though; try it on chicken, lamb, and pork. You will be amazed at the new found succulence of your food. This one from John Lewis is crafted from strong aluminium and features a non-slip handle. It has a dimpled side for tenderising and a fl at side for making escalopes. It looks the part too.

MEAT TENDERISER JOHN LEWIS, £12

EDITOR SUB-EDITOR

ART DIRECTOR

PRINTING

KARISHMA PATEL LENA ANGVIKMARTINE BERG OLSENPRINTSTORE

A VERY SPECIAL THANKS TO: BETH BREWSTER

KINGSTON UNIVERSITY ALAN & GARY KEERY

MARTIN TULLETTMALTBY STREET MARKET

F IND US ONLINE:

@goodgrubmag

BOOKOF THE MONTH:

Pickles, Pigs & WhiskeyJohn Currence £19.99

In his fi rst book, Currence provides over

130 recipes organised by 10 different cooking

techniques. There are also tips for pairing with

music and cool pics to go with the dishes.

GET OUR NEW INTERACTIVE APP

If you struggle to think of exciting ways to use up those ingredients in your kitchen cupboard, Grub It can solve your problem.

Search ‘GRUB IT’ on the app store. Available on all smartphones and tablets, just £1.99.

Here at Good Grub, we want to provide young men with a unique and stylish guide to all things food. If you love to cook, but need some extra guidance and inspiration in the kitchen, this monthly magazine is for you. It’s our fi rst issue and spring is here. For some, Spring is a chance to get back on to the golf course, have a kick about in the park, or just sit on the patio and drink a few beers.

KARISHMA PATELEDITOR

Welcome to Good Grub.

For us, however, spring is something more: it’s a chance to catch up on the new season of foods — the best of the best that winter just couldn’t provide. Turn to page 9 to check out our guide to creating the perfect Easter meal.

In this issue we also talk to the founders of the infamous Shoreditch cereal cafe, Cereal Killers about the inspiration behind the cafe and their plans to expand the business. Find out how they’re ‘bringing cereal back’ on page 13.

Good news: we’ve found you the perfect spots around London to cure those awful hangovers - fi nd them on page 18.

Also in this issue, some sneaky tips and tricks to make cooking effortless, your ultimate beer guide (page 7 in case you can’t wait), and loads more recipes and inspiration.

Enjoy.

Club-Mate is called the hacker’s drink because of its high caffeine content. It’s a fi zzy iced tea-looking German soda, with almost double the amount of caffeine as Coca-Cola. It started out as German universities’ main drink (they added vodka) but in the last years hackers claimed it as theirs (they added rum). Vice interviewed Jens Ohlig, a Berlin-based Wikimedia engineer who drinks around

FOOD FEVER

This pizza isn’t just expensive; it’s ridiculously expensive with a price tag of almost £8000. What could possibly make a pizza cost that much? Apparently the dough needs to rest for 72 hours before being made into a luxurious piece of junk food. Calling it junk food may not be fair - it is more of a gourmet meal as the topping consists of buffalo mozzarella, lobster from Norway and Cilento, three types of caviar and hand-picked pink sea salt from the Murray River in Australia. If you decide to splurge on this pizza, three Italian chefs will come to your home and make it for you. We’re still not convinced it’s worth £1000 a slice…

A Canadian import, Poutine, is making its way into British festivals this summer. Poutine is, in its purest form, chips, gravy and cheese curds – serious comfort food. we’re also starting to see the bar raised with exciting extra toppings such as pulled pork, kimchi or coq au vin. If you want to try Poutine, go to Stacks Poutine on the ground floor of Birthdays in Dalston.

four half-litre bottles of Club-Mate every day. “In Berlin, there are already certain people who don’t drink Club-Mate any-more,” Ohlig says. “It’s seen as too main-stream. It’s kind of the Starbucks of mate sodas.” Germans have kept Club-Mate a secret since 1924, but now it’s your turn to drink up.

You can order Mate online at clubmate-uk.com.

POSH PIZZA

GREASY GRUB

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try it: hacker’s drink

Good Grub brings you some of the latest food facts and trends from across the globe

TRENDS

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FOOD HACKS

Warm food served on a cold plate is a rookie mistake. Heat your dishes in a 60°C oven for 10 minutes before plating a meal. On the fl ip side, lightly chilled plates (use your freezer) boost the freshness of cold dishes like salads.

TIP: UP YOUR SERVINGGAME

Instead of frying it in a pan, where the grease spatters and the strips cook unevenly, toss it in your oven instead. Just place an oven rack over a baking sheet, arrange the bacon strips on top with a little space between each one, and bake in a 200°C oven until crispy.

TIP: MAKE BACON EVEN BETTER

beer batter

A can of beer and a few bog standard kitchen ingredients is all you need to create this quick and tasty batter that can be used on white fi sh, shrimp, onions, mushrooms - the list is endless.

COOK WITH BOOZE

Put 135g of plain � our, 1 egg, 1 teaspoon of garlic powder (optional) and a sprinkle of salt and pepper into a small mixing bowl. Stir in a can of your favourite beer (must be chilled) and mix until smooth.

TIP: HOW TO EAT A BANANA LIKE A MAN

CLEVER AND CREATIVE TIPS TO MAKE LIFE EASIER IN THE KITCHEN FROM KARISHMA PATEL

In Britain we eat fi ve billion bananas each year. It might be the most popular fruit on earth but also one of the most awkward. Here are 5 tips to eat bananas like a man:1. Don’t look at anyone (or the banana) while you eat it. 2. Take small bites but eat fast. 3. Don’t comment on anyone’s banana eating. 4. Never close your eyes while eating a banana. 5. Still fi nd it awkward? Tear off pieces and eat them.

YOUR ULTIMATE STEAK GUIDE

Rare

Medium rare

Medium

Well done

Medium well

very red, cool centrered, warm centre

slightly pink centre

pink centre

fi re grilled throughout

Wine and food is a combination that’s known to everyone. You choose a red wine when you have steak and a white wine if your dinner is from the fi sh department, but what about beer and food? As with wine the different types of beer vary in how they couple with food, and here is a guide on how to match them.

Beer might even be better to pair with food than wine, as writer and food fan James Oliver Cury writes: “Winemakers, after all, have one ingredient to play with: grapes. Two, if you count wood barrel–aging. Beer makers, on the other hand, can experiment with barley (which adds sweetness), hops (which provide bitterness), yeast (which lend that characteristic “bready” fl avour), as well as spices, nuts, chocolate, fruits, and vegetables.”

An appetizer can be a small plate of almost

LEARN HOW TO MATCH THE BEERS YOU LIKE WITH FOOD YOU LOVE. TRY LENA AND MARTINE’S TAILOR-MADE MENU ON THE NEXT PAGE

anything, and you can never go wrong with a good selection of cheese. Perhaps surprisingly to some, cheese and beer can be as good as the well-known pair cheese and wine.

Practically anything with cheese as one of the main ingredients will go well with any kind of beer. How about a cheese pizza, a goat’s cheese salad or a sandwich? For stronger cheeses like blue cheese, it might be a good idea to grab a darker lager or ale - have a look at the one we recommend on the next page.

For dishes like pasta, chicken, fi sh and salads, the main rule is not to overrule the taste of the dish. Therefore, choose blonde ale – the lighter the better. If creams or sauces are added to the dish, you might want to grab a slightly darker beer to balance the taste. If you eat very spicy food you should go for an IPA (India pale ale)

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The art of pairingBEER AND FOOD

TIPS

or stronger ale. Stouts - dark beers made using roasted malt

or barley - pair very well with heavy desserts. Beer might not be your fi rst choice when choosing a drink for your chocolate mousse, but try a fruity beer and you’re in for a very pleasant surprise.

If this is something for you should try one of London’s brewery tours where you’ll get to see beer making behind the scenes.

Use our menu on the next page and get the chance to try beers you otherwise wouldn’t try. Feta bruschetta with Schneider Weisse wheat beer, shrimp pasta in garlic butter sauce with Duvel, and chocolate mousse for dessert with Blue Moon.Visit your local beer specialist to pick up some dark, light or exotic beers.

RECIPE

Feta Bruschetta

Arrange everything on the baguette slices. Cook under the grill for 5 minutes, or until the bread is crispy.

Chocolate mousse45g chopped dark chocolate, minimum 60 per cent cocoa solids2 egg whitesSome lemon juice 10g sugar

Melt the chocolate in a heatproof bowl set over a pan of simmering water. Whisk the eggs whites and lemon juice in a bowl. Add the sugar and continue to whisk until fi rm peaks from the whisk is removed. When the chocolate has melted, whisk one third of the egg whites into the hot chocolate, quickly. Using a spatula, fold the remaining egg whites into the mixture. Don’t over mix. Spoon the mousse mixture in bowl and chill in the fridge for 2-3 hours.

2 thick baguette slices ½ tomato chopped in cubes½ chopped clove of garlic1 tbsp olive oil¼ chopped red onionSome dices of feta cheeseBasil on top DUVEL:

This strong pale ale compliments the fl avour of your seafood pasta.

SCHNEIDER WEISSE: This wheat beer has won several international competitions and fi ts perfectly together with the crumbly Greek feta cheese.

BLUE MOON:Put a slice of orange in the beer to accentuate the fl avour of this brew.

SHRIMP PASTA IN GARLIC BUTTER SAUCE 30g fresh shrimps, drained

1 large tomato chopped in cubes 30g cooked spinach 1 red pepper 1 minced garlic cloves 1 tbsp butter 1 tsp olive oil Some lemon juice Salt Some crushed pepper Paprika 70g fettuccine pasta

Heat a large skillet on medium-high heat, add some of the butter and the olive oil. Add the shrimps and half the garlic. Sprinkle paprika and salt over the shrimps. Cook for 1-2 minutes on each side or until they turn pink. Add the tomatoes, spinach and the rest of the garlic. Add red pepper and mix everything well. Remove from heat while you cook the pasta according to package instruction. Add pasta to the skillet and the rest of the butter. Squeeze some lemon juice (don’t add too much). Season with salt.

THE EDITRECIPE

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THE EDIT :EASTER GRUB Whether you’re celebrating Easter this year or not, we’re sure that you’ll want to get your hands on our favourite lamb recipe of the season, plus loads more kitchen inspiration for spring 2015 from Karishma Patel CRISPY ROSEMARY LAMB

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JERSEY ROYAL POTATOES are a true British favourite, and versatile too. A tip: leave the skins on - most of the fl avour and good-ness lies just beneath the surface. Give them a wash, steam or boil until tender and add butter and other fresh herbs such as mint, chives or parsley as desired. Or, roast them and pair with our Easter lamb recipe.

ONE OF OUR FAVOURITE SEASONAL FOODS IS ROAST LAMB, A BRITISH CLASSIC THAT IS SURPRISINGLY EASY TO COOK AND PACKED WITH FLAVOUR. GET STUCK IN.

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Preheat the oven to 200ºC/400ºC/gas mark 6 and place a roasting dish for the potatoes on the bottom.

Mix the crushed garlic, chopped rosemary, lemon zest and olive oil together. Season the lamb with salt and pepper and rub the marinade into it. Place it on the hot bars of the oven above the tray.

Boil the potatoes, simmer for 10 minutes and scuff the edges. Add the rosemary sprigs and whole garlic cloves, season with salt and pepper and drizzle some olive oil. Tip the potatoes into the tray and place under the lamb to catch all the juices.

Cook the lamb for about an hour and 15 minutes if you want it pink, or an hour and a half if you want it more well done. Take it out of the oven and cover with tinfoil and leave for 15 minutes before serving.

2 HOURS, SERVES 5

ASPARAGUS rapidly loses its fl avour and tendernes once picked, so it really is worth eating it on the day you buy it. Fresh asparagus requires minimal messing with. Enjoy it with a drizzle of olive oil, a twist of black pepper and perhaps a few shavings of Parmesan cheese.

In season

SPINACH is available all year-round, but Spring is when it’s most fresh and tender. Beacuse of its

high water content, spinach reduces to a quarter of its size when cooked. Buy lots. Raw spinach is excellent in salads and works well with bacon. Pair with smoked haddock and with cheese, especially feta-style.

- 1 BULB GARLIC, 3 CLOVES PEELED AND CRUSHED, THE OTHERS LEFT WHOLE - 1 SMALL BUNCH FRESH ROSEMARY, HALF THE LEAVES REMOVED AND COARSELY CHOPPED, HALF IN SPRIGS -ZEST OF 1 LEMON - OLIVE OIL - 2 KG QUALITY LEG OF LAMB - SEA SALT - FRESHLY GROUND BLACK PEPPER - 1.5 KG POTATOES, PEELED AND CUT IN HALF - YOUR CHOICE OF VEGETABLES

CRISPY ROSEMARY LAMB

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AROUND THE WORLD. . .Marinated or pickled herring is a delicacy in Denmark and is a must at a traditional Easter meal. The herring is marinated is numerous varieties such as curries, pickles, homemade mustards and spice mixes. It is usually served in a bread roll with onions.

DENMARK: HERRING

No, not the sweet stuff. We love a soft, silky, runny yolk - especially in the spring. There’s no end to the list of foods that taste better with a fried egg on top. Here are some of our favourites.

EASTER egg

NORWAY: PÅSKEBRYGG

Instead of baking cakes to celebrate Easter, breweries in Norway began making a special blend of beer to celebrate. A lot of Christian groups opposed the beer, but it has still man-aged to remain a tradition today.

HERB WAFFLES WITH SAUSAGE, PEPPERS, AND A FRIED EGG

1 tbsp vegetable oil, 4 eggs, 1 sau-sage, 1 large savoury waffl e, 1/2 medium onion (fi nely chopped), a handful of mixed peppers (chopped), 2 spring onions (sliced), salt, pepper, 1 tbsp mixed herbs, 1 clove garlic (fi nely chopped),

INGREDIENTS:

METHOD:

- Heat vegetable oil in a large stainless steel skillet over medium high heat, then add crumbled sausage. Cook, stirring, until sausage is browned, (about 5 minutes). Add onion and peppers. Cook until onions are beginning to soften, (about 4 minutes). Season to taste with salt and pepper. - Meanwhile, heat waffl es under a grill or in a toaster until golden brown. - Heat vegetable oil in a large non-stick frying pan and add eggs. Fry until whites are set but yolks are still runny, (about 2 minutes). Serve waffl es topped with the sausage and pepper mixture and pop the egg on top.

No recipe needed for this one. The best burger topping is an over-easy egg. Press the second half of the bun on top, and watch the yolk run down the sides. This works well on any type of burger: beef, turkey, pulled pork, veggie - the list goes on.

UPGRADE YOUR BURGER

BREAKFAST ON A BAKED POTATO

1 baking potato, 1 small rasher of bacon, a dollop of sour cream, 1 egg, 1 spring onion (chopped), salt

INGREDIENTS:

- Preheat your oven to 200ºC. - Pierce the potato all over with a fork and microwave it on high for 5 minutes. Then, transfer it to the oven for about 5 minutes to crisp up the skin.- While the potato is baking, fry the bacon, and chop into small pieces. Then, fry the egg until whites are set. - Take the potato out of the oven and once cool enough to touch, roll it around a little to mush up the insides. Make a slice end to end on the top, without cutting through the whole potato. - Use the knife to fl uff the insides and drop on a dollop of sour cream. Top with the egg and then sprinkle on the bacon, spring onion and salt.

METHOD:

BRINGING CEREAL BACK Who said you have to be a kid to have sweet cereal for breakfast, lunch or even dinner? Martine Berg Olsen spoke to the founders of Cereal Killer Café

FEATURE

They are celebrating cereal with their café in Shoreditch. The identical

twins Alan and Gary Keery opened Cereal Killer Café in the middle of December. Cereal has since been at its peak, and now they want to expand. The twins have been looking at a new location in Camden, with a strong belief that cereal is here to stay. We talked to Gary Keery.

“It’s going to be an extension of this café. The Camden branch will have the same theme, but even more to see. The vintage cereal boxes that we have won’t be the same in the new café,” Gary says.

They sell 120 different cereals from all

over the world with an incredible variety of 30 different milks and 20 toppings to choose from. They want you to leave the café with a sugar rush and a déjà vu from your childhood.

Gary draws their magnetic menu in rainbow colours while three giggling girls struggle to take their pick from the menu.

“A lot of times people just want to see something they haven’t seen before. Cinnabon is quite popular; Hershey’s Cookies’n’Creme is very popular. I think people want something from a familiar brand that they haven’t tried before. For example, every time we get Hershey’s

Cookies’n’Creme, we sell it out within a couple of days. People just cannot seem to get enough of it,” Gary says.

Breakfast cereal is made from processed grains. In recent years you might have become used to hearing about oat-based and high-fibre cereals, this is not exactly what the café offers. You can mix your own choice of cereal, milk and topping or have a cake with cereal as the main ingredient. They claim to sell cereal that is good for your body too, but they were hard to see among the colourful calorie bombs.

The guy behind the counter has a perfect moustache and tries to tempt the giggling

To the left is Hannibal Lecter, the psychiatrist who prepared gourmet meals of his victims and ate them. Next to him is Dexter, the serial killer who lived a double life - and the art is made by cereal

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The founders of the Cereal Killer Café Gary (left) and Alan Keery are identical twins from Belfast. The idea of selling cereal came to them after craving a bowl on a hungover morning

girls to get a cereal cocktail. “You may be thinking about alcoholic

cocktails? This is a cocktail as in Lion Bar cereal mixed with Cocoa Caramel Shreddies, toffee milk and Mars Mix. It’s a combination of different cereals that works very well together,” Gary says.

If you fi nd it hard to make your own mix you could always order from the set menus. Perhaps you want a Unicorn Poop? It consists of Ricicles cereal, Party Rings biscuits, Fluff confection, Hundreds of Thousand sprinkle, marshmallow and semi skimmed milk. A big bowl is £2.50 and a large is £3.50.

The café has about 12 employees, but Gary still works in the café himself. Even though his impeccable beard and greyish hair makes him look a bit pretentious, he seems like an alright guy, and cereal isn’t all he eats.

“I really like Mexican food. I think I’m the chef of me and my twin brother. Alan is good with ideas but when it comes to the recipe actual recipes of it, I’m the man for that.”

The most famous cereal company in the world is of course the Kellogg’s Company - the American multinational food manufacturing company has existed for 108 years now. It even holds a Royal Warrant from Queen Elizabeth II, which is

given to those who supply goods to a royal court. This gives Kellogg’s a chance to brag about being approved by the Queen.

The café has a lot of cereal merchandise which the twin brothers spent hours on eBay collecting - among other things a collection of colourful troll dolls. They also have 80s and 90s music videos shuffl ing over their old TVs on the downstairs fl oor. If you’re really lucky you might get the best table in the house, the intimate booth in the corner.

If you’re not familiar with the street

Brick Lane, it’s worth a look in itself. It might be the trendiest street in London. In Brick Lane you’ll fi nd many independentshops, niche cafés, vintage clothes and curries. Every Sunday the street wakes up and gets fi lled with trendy Londoners and tourists, who want to eat, drink and shop at the Brick Lane Market. It’s hipster heaven, but in a good way.

The café is open from 7am to 10pm seven days a week, with a vision that people will enjoy cereal for breakfast, lunch and dinner. If you’re one of those who want to enjoy cereal for every meal and

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The founders of the Cereal Killer Café Gary (left) and Alan Keery are identical twins from Belfast. The idea of selling cereal came to them after craving a bowl on a hungover morning

Contrary to popular belief, Froot Loops don’t actually represent different fruit fl avours, but are all the same generic ‘froot’ fl avour

In the last years healthy cereals with dried fruits like raisins and cranberries have taken over the market

“A lot of times people just want to see something they

have never seen before”

Oreo O’s are highly sought after in America as they’re no longer is distributed outside South Korea. The Cereal café buys their boxes on Amazon

1. This guy waited outside the café for several hours in its opening week to get his hands on a bowl of cereal 2. The colourful downstairs seating and the best table in the café - the private booth3. The brothers started a Facebook store, where they sell merchandise with their logo on

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think the Brick Lane café is too far away, the Keery brothers have the solution for you: the next plan on their agenda is a cereal cookbook.

“The cookbook is all about using cereal in a way you haven’t before. For example, we serve a Lucky Charms cheesecake and Reese’s Puffs cheesecake here in the café, so it’s about using cereal in recipes that already exist. There will probably be about 60 recipes,” Gary says.

All the recognisable boxes of cereal on the walls give the café its unique charm, and some boxes stand out more than others; there are big boxes with the twins’ faces on.

“Kellogg’s made us those for our opening present, Rice Keery’s. Then Nestlé jumped on the bandwagon as well and sent us a personalised box of Shreddies, made out of bananas,” Gary says.

Another strange but impressive observation you will make when visiting the cereal paradise is the pictures of Dexter and Hannibal Lecter hanging on the wall - made of cereal.

“I made the Dexter one, and another artist made the other one. Serial killers in cereal -genius.” Gary smacks his tongue and turns back to fi nish his colouring.

If you’re not a fan of breakfast cereals with milk, vintage toys, 80s music or all the hipsters in Brick Lane, you may not be overwhelmed by the nostalgic two-storey cereal café in the East End. What might impress you, however, is using cereals as ingredients in cakes. The café serves impressive cakes, but you don’t have to visit the Belfast boys or wait for the cookbook to have a taste - try our Breakfast Cereal Doughnut Cake on the next page.

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BREAKFAST CEREAL DOUGHNUT CAKE

INGREDIENTS: 250g fl our 150g granulated sugar 2 tsps baking powder 1 tsp vanilla beans 1/2 tsp salt 170ml buttermilk 1 tsp pure vanilla extract 2 eggs 2 tbsps unsalted butter

GLAZE: 120g confectioners sugar 4 tbsps milk 1 tsp pure vanilla extract 1 cup breakfast cereal your choice

35 MINUTES, 20 DOUGHNUTS

DOUGHNUTS

Preheat the oven to 200°C Prepare your doughnut pan by spraying each doughnut cavity liberally with cooking spray.

1. In a medium bowl, combine fl our, granulated sugar, baking powder and ground vanilla bean powder, and whisk until thoroughly combined. 2. In a large bowl, whisk together buttermilk, 1 tsp of pure vanilla extract, eggs and melted unsalted butter until thoroughly combined.

Sprinkle the contents of the medium bowl into a large bowl

and use a spatula to fold them together. Fill the doughnut cavity until it is almost half full. Bake in the oven for 8 to 10 minutes, or until the top of the doughnuts spring back when gently poked with your fi nger. Use a butter knife or a mini offset spatula to fl ip the doughnuts on their pan so that the exposed part is now touching the pan. Allow to cool in the pan on a wire rack for 4 to 5 minutes, before transferring to the pan to cool completely. Glaze the doughnuts when they reach room temperature.

GLAZE Combine confectioner’s sugar with 1 tablespoon milk and 1 teaspoon pure vanilla extract.

Use a spatula to stir the milk into the sugar, until the sugar is completely dissolved. If the sugar clumps together instead of dis solving, gradually add teaspoons of milk until the sugar is dissolved completely. Once the glaze has a paste-like texture, dip the top of one doughnut in the glaze and sprinkle immediately with cereal. Repeat until all the doughnuts have been glazed.

RECIPE

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HANGOVER GRUBIt’s Sunday, your throat feels like sandpaper

and the walk to the kitchen feels unbearably long. Even the thought of phoning Domino’s makes your head throb.

I know. I was there last Sunday and I honestly didn’t think the hangover was ever going away. However, someone wise once said that lying down all day feeling sorry for yourself isn’tgoing to whisk the hangover away (I actually think that someone was my mum). That’s why I got my bum out of the couch and went to Maltby Street Market – and it actually turned out to be a great hangover cure.

Maltby Street Market is centrally positioned in Bermondsey by Tower Bridge, although hidden in a side street in what looks like an industrial area. As I had never been to the mar-ket before, I didn’t really know what to expect. Was it going to be commercial and touristy like Camden Market, or perhaps too hipster for me? It was neither. The market had a great atmosphere, the snacks and drinks were delicious and the people working in the stalls were really passionate about their food.

I started off at The Cheese Truck where I was welcomed by two huge smiles and, after a while, a long line. This truck was obviously popular. Choosing something from the menu turned out to be a little problematic – I mean, how do you choose between bacon and chorizo? After struggling for a little while I ended up going for a chihuahua cheese grilled sandwich with spicy chorizo and rocket. The actual grilling of

the sandwich takes some time, but it was most defi nitely worth it - the experience was best described as melted cheese heaven.

The hangover transformed me into a hungry wolf, and after the grilled cheese I wasn’t satisfi ed just yet, at least not before having tried Herman ze German’s famous sausages. According to the nice lady in the stall, a guy called Fritz in Germany makes their sausages and they’re supposed to be some of the very best sausages Germany has to offer. I haven’t tried much German food but I can defi nitely confi rm that my taste buds were having a party. What kills a hangover better than grilled cheese and hot dogs? Little if you ask me.

Full and satisfi ed – and magically cured from my hangover - I was going to call it a day when I passed by the Bad Brownie stall. They have been voted London’s best brownies and fl avours vary from boozy Baileys to fruity blueberry cheesecake. I couldn’t resist tasting, of course, and my favourites were salted caramel and peanut butter crunch.

Co-founder Paz put it this way: “They are brownies with attitude – sexier, meaner, edgier and oh so very bad.”

My mum was defi nitely right, like mums always are – I don’t know if it was the fresh air or the junk food, but getting out of bed and actually doing something helps cure a hangover like no painkiller can. I’ve already decided to go back next Sunday and have a go at the bacon and maple syrup brownie.

Twisting and turning in bed all day won’t make your hangover better. Lena Angvik tells you what will, and surprisingly it doesn’t involve painkillers or watching Netflix… What: Maltby Street Market

Where: Ropewalk, SE1 2HQ LondonPrices: Around £6 for a sandwich or hot dog but prices can varyOpen: Saturdays 9am - 4pm Sun-days 11am - 4pmTube: Bermondsey

Too far away or hungover on a weekday? Check out our list of other lunch markets.

Berwick Street Market, W1F 0PT. Tube: Oxford Circus.

Borough Market, SE1 1TL. Tube: London Bridge.

Brixton Village Market, SW9 8LB. Tube: Brixton.

Broadway Market, E84 QJ. Rail station: London Fields or tube: Bethnal Green

Portobello Road Market, W11 1AN. Tube: Ladbroke Grove

Leather Lane Market, EC6 020.Tube: Chancery Lane

Maltby Street Food Market on a very dry Sunday

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FEATURE

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THE LAST SUPPER

Stephen Anderson was executed by lethal injection in 2002 after being

found guilty of burglary and 7 counts of murder. His story is quite special; he broke into the house of an 81-year-old piano teacher, shot her in the face from close range causing her death. He then

prepared himself noodles and a glass of milk from the victim’s kitchen. He was found by police while eating in front of the TV. His last meal consisted of two grilled cheese sandwiches, one pint of

cottage cheese, corn, radishes and peach pie with chocolate chip ice cream.

Timothy McVeigh detonated a bomb in Oklahoma and was held responsible for 168 counts of murder, which led to him being executed by lethal injection in 2001. He

is said to have been calm in the last hours before his death, watching TV and enjoying a pint of mint and chocolate chip ice cream.

Giving up certain foods for lent is easy, but what if you had to choose one last grub? Lena Angvik samples some very last meals from American prisoners on death row. What would you have?

Mint ice cream

Cottage cheese and corn

FEATURE

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Did he think the olive came with a martini or did he simply have a very small appetite? Whatever the reason,

Victor Feguer wanted a single olive with the pit in it for his last meal after being sentenced to death for abduction and murder of a doctor. Rumours say he

hoped the pit would grow into into an olive tree from inside his body after his burial. He was executed by hanging in

1963 and was also the last person put to death in the state of Iowa.

Ronnie Lee Gardner was quite the gour-met judging by his choice of last meal. As if lobster tail, steak, apple pie and vanilla ice cream wasn’t enough, Gardner also

wanted to eat while watching the Lord of the Rings trilogy. He was executed by as

firing squad in 2010, charged with robbery, burglary and two counts of murder.

John Wayne Gacy Jr., the “killer clown”, got his name after leading a double life nobody knew of. He would often entertain kids in a clown’s costume at hospitals and was known for being a likable and sharp businessman.

However, he was later discovered to be a gruesome rapist and murderer and was

executed by lethal injection in 1994. Prior to being convicted, Gacy had managed three KFC restaurants so it might no come as a

surprise that he had a bucket of KFC chicken, fried shrimps, french fries and

strawberries for his last meal.

Single olive

Chicken and strawberries

Lobster tail

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3 WAYS WITH CAULIFLOWER

When you were little, caulifl ower was probably the most boring thing your mum could possibly serve. Now that you’re all grown up, we promise you that this in-season vegetable will make your mouth water when cooked the right way. Lena Angvik gives you a guide to how

RECIPE

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2 tbsps olive oil350 g caulifl ower, chopped into small pieces1 medium onion, diced1/4 tsp smoked paprika1/4 tsp salt1/8 tsp black pepper3 tbsps water1 large clove garlic, minced2 tsps lemon juice2 tsps minced fresh parsley leaves (for garnish)Fried eggs, for serving (optional)

Heat the oil in a skillet over medium-high heat; add the caulifl ower and onion in an even layer and let it cook without stirring for about 2-3 minutes. Give it a stir, then add the smoked paprika, salt, black pepper, and water. Cover the skillet and cook until the caulifl ower is fork-tender and has taken on a golden color. Add the garlic, cook 2 minutes. Stir in the lemon juice and cook about 30 seconds. Serve with the parsley sprinkled on top, and add a fried egg if you like.

8 large cloves garlic, minced2 tbsps butter750 g caulifl ower fl orets14 dl vegetable broth1 tsps salt ½ tsp pepper1,2 dl milkParmesan cheeseOlive oil

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CAULIFLOWER GRILLED CHEESE

We’re doing a twist on the classic grilled cheese sandwich by swapping the bread for a caulifl ower crust.

1 small head caulifl ower, cut into small fl orets 1 free-range organic egg, lightly beaten 60 g shredded mozzarella cheese Salt, pepper and oil 1 tbsp butter 60 g cheddar cheese, grated/shredded

Preheat oven to 220°C, line a baking sheet with parchment paper and grease it with olive oil. In a food processor rice the caulifl ower fl orets. Microwave the caulifl ower rice for 8 mins until cooked. Place the caulifl ower rice in a tea towel and twist it to squeeze out as much moisture as you can (very important!). Put the caulifl ower rice in a mixing bowl, add egg, mozzarella, salt, pepper and mix well. Spread caulifl ower mixture onto the baking sheet and shape into 4 squares. Place in the oven and bake for about 16 minutes until golden. Remove and let it cool for 10 minutes before peeling them off the paper. Butter the top part of each slice of caulifl ower crust bread. Place the buttered side of the bread down, sprinkle with the cheese and top with the remaining slice, buttered side up. Cook about 2 to 4 minutes on each side until golden brown.

Sauté the minced garlic with the butter in a large nonstick skillet over low heat. Cook for several minutes or until the garlic is soft and fragrant but not browned (browned or burnt garlic will taste bitter). Remove from heat and set aside. Bring the water or vegetable broth to a boil in a large pot. Add the caulifl ower and cook, covered, for 7-10 minutes or until caulifl ower is fork tender. Do not drain. Use a slotted spoon to transfer the caulifl ower pieces to the blender. Add the vegetable broth or water, sautéed garlic/butter, salt, pepper, and milk. Blend or purée for several minutes until the sauce is very smooth, adding more broth or milk depending on how thick you want the sauce. You may have to do this in batches depending on the size of your blender. Serve hot! You can also add parmesan cheese and/or a little bit of olive oil.

CREAMY ALFREDO SAUCE

CAULIFLOWER HASH

CREAMY ALFREDO SAUCE

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ROAST LAMB (p.10)

Lamb Teriyaki stir fryOne of the easiest ways to use up your leftover lamb is to chuck it into a stir-fry. Combine with some veggies, noodles or rice and a sauce - and you have a speedy but delicious dinner on your plate. Lamb is a quite a strong-fl avoured meat so a powerful teriyaki sauce matches perfectly.

USE IT UP

Marinated Feta with lemonPlace cheese in a shallow bowl, add a dash of extra-virgin olive oil, some crushed garlic, a tablespoon of lemon juice and some salt, pepper and chilli fl akes (optional) to season. Gently toss to combine before refrigerating for 2 hours. Serve with pitta bread.

TOMATOES (p.8)

Easy tomato & onion soupLightly brush melted butter over an onion, tomatoes and some garlic. Roast in hot oven (200°C) for 20 minutes. Chop up onion, tomatoes and garlic and place in large saucepan with vegetable stock. Boil for 2 minutes. Stir in some pesto and soured cream and serve with crusty bread.

JERSEY ROYALS (p.10)

Cheesy potato pancakesMix mashed potatoes with grated cheese, chopped spring onions, 1 egg and 3 tablespoons fl our in a large bowl until combined. Divide mixture into portions and roll into pancakes. Fry the pancakes in oil on a medium heat until golden brown and crispy on both sides, 3-4 minutes. Serve with a sprinkle of salt, sour cream and a few chopped spring onions.

CHORIZO (p.11)

Chorizo and egg wraps Put sliced chorizo into a frying pan over a low heat, then gradually increase it. Fry until cooked through and beginning to crisp. Lift chorizo out of the pan, leaving behind some of the oil. Crack an egg into the pan and fry. Spread some mayo over a tortilla wrap, add a handful of rocket and as much chorizo as you like. Put the egg on top, then fold up before tucking in.

ASPARAGUS (P.10)

Parmesan baked asparagus This has to be one of the easiest ways to cook asparagus and use up odd bits of parmesan from page 24. Simply trim the ends off the asparagus, lay out on a foil lined baking sheet, toss with olive oil, sprinkle with salt, pepper, and parmesan, and then bake until done. A perfect side to salmon, scallops, or shrimps.

FETA CHEESE (p.8)

KARISHMA PATEL BRINGS YOU SOME INVENTIVE WAYS TO USE UP THOSE LEFTOVERS

RECIPE

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My strange recipe

Ingredients: 750g Mascarpone cheese600ml double cream300g caster sugar450ml stout1tbsp vanilla extract 50 sponge biscuits 2 double shots espresso400ml Irish creamCocoa for dusting

1. In a large bowl beat together the mascarpone cheese, double cream and sugar until combined. Gradually add the stout and vanilla extract and beat until the mixture resembles a thick cream.

2. In a medium-sized bowl soak the sponge biscuits in the espresso and Irish cream for around 10 seconds, and then break up the softened biscuits using a spoon.

3. In a 4-litre bowl layer the mascarpone mixture and then the soaked biscuit mixture alternately until there are four layers of each mixture. Finish off with one more layer of the mascarpone.

4. Refrigerate for at least 3 hours.

5. Dust with cocoa before serving.

BEERAMISU

Christian Maan, 26, engineer

Favourite food: I love spicy food, so I’ll have to

say Indian.

Why Beeramisu? My three favourite things in

life are coffee, cake and dark beer, so for me this is the

perfect combination.

Why should readers try it? I was sceptic at fi rst, but give it a chance. It’s quick to make, leave it in the fridge for a few

hours and enjoy.

DO YOU WANT TO SHARE YOUR STRANGE RECIPE?

Email us at recipe@goodgrub.co.uk

RECIPE

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